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LOCATION: Recipes >> Preserving Meats >> Corned Beef 14

Print this Recipe    Corned Beef 14

Pickled or Corned Beef Or Venison
Yield: 10 Servings

3 lb salt
1/2 c molasses or brown sugar
2 ga water
1/2 ts saltpeter
1/2 ts baking soda

It is best to cut the meat into 4-6 lb pieces. Have a barrel
ready and spread a layer of salt on the bottom. Rub each piece of
the meat with a mixture of salt and pepper and pack down in layers,
covering each with a layer of salt. The top layer should be of
salt. Let stand overnight. In the morning pour on the brine made
by mixing all of the ingredients together, using 1 recipe for each
25 lbs of meat. (Dissolve the ingredients in the 2 gallons of water
stirring until the salt is dissolved. Test with an egg, if it
floats, fine, if not, add more salt.) Pour over the packed salted
meat and if necessary pour on more water to cover the meat. Invert
a dish over it and put a heavy weight on it, to be sure that the
meat will not float. It may be used in 2-3 weeks. For 100 lbs of
meat double all of the ingredients.

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